Apr 20, 2012

Fada ni Khichdi + Tambuli

Like most of the recipes on this blog, I came home this evening craving for some comfort food. And comfort food at dinner time for me is Khichdi. But tonight I wanted to eat something which wasn’t same as my regular khichdi recipe. I disturbed some Gujju friends at work, and searched around the web for some Gujju recipe for Khichdi, something healthy, and light, and finalized on this one.
I improvised the recipe from Tarla Dalal’s website to suit just one person, yeah, yet another meal for one. And decided to pair this with a Mangalorean no-cook curd-dish called Tambuli instead of Kadhi.
So here it is… born out of a craving to eat something North Indian and Mangalorean, my dinner menu for one :)
Fada ni KhichdiRecipe Courtesy – Tarla Dalal
Ingredients [Serves 1]Wheat Dalia + Moong Dal - 1/3 C
Cinnamon - 1 stick
Cloves - 2
Cumin seeds - 1 tsp
Asafoetida - a pinch
Green peas - 1/4 C
Cauliflower florets - 1/4 C
Onions - 1 small, chopped
Ginger+Green chilli paste - 1 tsp
Pepper corns - 1/4 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1/4 tsp
Ghee - 1 Tbsp
Hot Water - 1 1/3 C
Coriander - chopped, for garnish.
MethodWash and soak the broken wheat and moong dal in enough water for at least 15 minutes. Drain and keep aside.
Heat the ghee in a pressure cooker and add the cinnamon, cloves, cumin seeds and asafoetida.
When the seeds crackle, add all the remaining ingredients including the moong dal and broken wheat and sauté on a medium flame for 4 to 5 minutes.
Add hot water, mix well and pressure cook for 3 to 4 whistles.
Allow the steam to escape before opening the lid.
Stir the khichdi vigorously using a spoon, adding a little hot water if required, so that the dal and the broken wheat are mixed well.
Garnish with coriander and serve hot with fresh curds or pickle.
Tambuli is a no-cook Mangalorean main dish generally eaten for dinner in the summer months. Sour curd is the main ingredient in this dish, and it can be made with absolutely any ingredients, and is generally eaten with rice. I’ve decided to make tonight’s dish with crushed amla, for some tanginess. I’ll post something like a template to make Tambuli soon, meanwhile, here it is, Amla Tambuli
Ingredients [Serves 1, with khichdi above, or with 1/2 C rice]Crushed Amla – 2 Tbsp
Fresh Grated coconut – 1 Tbsp
Green chilli – 1 medium sized
Curd – 1 C
Cold water – 1/2 C

For the tempering
Ghee – 1 tsp
Cumin seeds – 1/2 tsp
Mustard seeds – 1/2 tsp
Asafoetida – a pinch
Curry leaves – 2-3
Grind amla, coconut and green chilli together in a mixer-grinder. Mix this with beaten curd and water till it all is in a pouring consistency.
In a small pan, heat the ghee and put the mustard seeds in it. Once the seeds start to splutter, add the cumin seeds, curry leaves and asafoetida at the end. Take off heat, and mix with the Tambuli.
Serve cold with rice or khichdi.


  1. i think tambuli is one of my favourite food words :) LOVE the pic of the chutney btw

  2. I LOVE TAMBLI but never tried with amla. Will do this weekend or monday itself :D

  3. ~Nags - You do ? Nice, coz I ran out of ideas last night trying to spruce up that pic... :) And yeah, Tambuli is the best word EVER. The 'li' is pronounced similar to 'zhi' in Tamizh.

    ~Nandini - THe one with Amla is called Nellindi. I'll ask Mom and post a neat recipe of how to make Nellindi and store it in your fridge before hand. THat way, this one gets done in under 5 mins.

  4. Your blog is incomplete without Pathrode. And also you need to travel about 200 kms eastwards from Mangalore to reach the place of Ragi Mudde and Huruli Kai Huli.

    1. Pathrode will happen sometime soon... :)
      And yes, when Mom comes, I'll post the recipe to Ragi Mudde... :)


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